As long as you have a heavy aluminum or stainless steel skillet without non-stick coating, it should work fine.

I have one... its just... very old. And getting anything out of it without it sticking usually ends in tears.

After reading this blog on the chemistry of cast-iron seasoning, I'm a big fan of her method of flaxseed-oil seasoning. The only caveat is it's pretty smoky, so be sure to run your fan. (I use the grill outside to do it.)

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As long as you have a heavy aluminum or stainless steel skillet without non-stick coating, it should work fine.

I have one... its just... very old. And getting anything out of it without it sticking usually ends in tears.

After reading this blog on the chemistry of cast-iron seasoning, I'm a big fan of her method of flaxseed-oil seasoning. The only caveat is it's pretty smoky, so be sure to run your fan. (I use the grill outside to do it.)

sorry i wasn't clear. I meant I have an old stainless steel skillet.. it is so roughed up that even with oil most things stick. It has been designated our fried wonton pan.

Wild mushroom soup with a Parmesan crisp, and crostini with ricotta, wildflower honey and truffle oil, and a glass of Sancerre, and a churro with chocolate and vanilla dipping sauces, a ginger-strawberry margarita, and some green apple cotton candy with pop rocks for dessert. Some very generous friends from waaaay back were in town and treating us quite right!

I will be making spaghetti sauce tonight - I can't go back to the jarred stuff. I admit to cheating and using no-salt-added canned whole plum tomatoes though - it keeps the cost down to be about the same as the jarred stuff (they were BOGO last week!)